Roasted Vegetables And Blue Cheese With A Sherry Maple Gastrique

• Sherry Maple Gastrique
• 1/4 cup Sherry Vinegar
• 2 tablespoons Maple Syrup
• 1+ teaspoons Water
• Roasted vegetables, Blue Cheese, Almonds and Greens
• 1 Delicata squash cleaned and sliced into half moons
• 2 cups Chanterelle Mushrooms cleaned and torn
• 2 cups Maitake Mushrooms cleaned and torn
• 2 cups Mixed Baby Greens (Kale, treviso, frisee...)
• 1/4 cup Blue Cheese
• 1/3 cup toasted Almonds
• 1 teaspoon Sherry Vinegar
• 1 tablespoon Olive Oil
• fresh Lemon juice
• Salt & Pepper

1. Reduce sherry vinegar by half, mix in maple syrup, take off heat and use water to thin if need be. Reserve gastrique for a later drizzle.
2. Preheat oven to 400F
3. Drizzle all mushrooms with a light coat of olive oil with S&P, roast in the oven till edges are browned
4. Drizzle squash with a light coat of olive oil with S&P, roast in the oven till edges are browned
5. Wash and tear baby greens, spin or pat dry
6. Chop toasted almonds, I like to use a hammer
7. Mix roasted veg and greens with 1 t sherry vinegar, 1 T olive oil, splash lemon juice and S&P to taste
8. Top with crushed nuts, crumble blue cheese and drizzle with gastrique
9. Eat and Enjoy

sherry maple, sherry vinegar, maple syrup, vegetables, moons, chanterelle mushrooms, maitake mushrooms, treviso, blue cheese, almonds, sherry vinegar, olive oil, lemon juice, salt

Taken from food52.com/recipes/24230-roasted-vegetables-and-blue-cheese-with-a-sherry-maple-gastrique (may not work)